Estate-Grown Grapes

Individual blocks were harvested at night, sorting out any clusters that might detract from the quality. The fruit was fully destemmed to achieve purity of character and was sorted using state-of-the-art optical machinery to remove any poorly colored or desiccated berries. Gravity-fed into our small open-top fermenters, the cold fruit was allowed to macerate for several days, releasing flavor compounds, structural skin tannins and color. The grapes were then fermented using traditional pigeage or punchdown, to achieve a gentle extraction. Next, the tanks were drained into barrels for aging and these wines remained under perfect conditions in our caves until being blended just prior to bottling.